Print

Print Recipe

Tender, juicy chicken thighs cooked in a rich, creamy, spiced tomato sauce, perfect for serving with rice and naan. This slow cooker recipe is hands-off and family-friendly.

Ingredients

Scale
  • 1 tablespoon melted coconut oil or olive oil
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 1¼ teaspoons smoked paprika
  • 1¼ teaspoons ground cumin
  • 1¼ teaspoons ground turmeric
  • 1¼ teaspoons salt
  • 2¼ teaspoons garam masala
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)
  • 1 (14.5-ounce) can diced or crushed tomatoes (fire-roasted recommended)
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter, sliced into tablespoons
  • ½ cup heavy cream
  • ⅓ cup finely chopped cilantro (optional)
  • Warm naan, for serving
  • Cooked rice for serving

Instructions

  1. Heat a large nonstick skillet over medium-high heat and add the melted coconut oil or olive oil.
  2. Sauté finely diced onion, minced garlic, and ginger paste until the onion is golden and soft, about 3 to 6 minutes.
  3. Add smoked paprika, ground cumin, ground turmeric, salt, garam masala, and optional red pepper flakes and sugar; stir constantly for 1 to 3 minutes until fragrant.
  4. Stir in the diced or crushed tomatoes, scraping up any browned bits, then let the mixture cool slightly before transferring it to the slow cooker.
  5. Trim any large chunks of fat or gristle from chicken thighs, keeping some fat for flavor. Add the chicken to the slow cooker and stir gently to coat all pieces with sauce, arranging in a single layer, smooth side down.
  6. Cover and cook on high for 2½ to 4 hours or low for 4 to 6 hours, until chicken reaches 165°F and is tender.
  7. Carefully remove chicken from the slow cooker and chop into bite-sized pieces.
  8. Using an immersion blender or regular blender, puree the sauce until silky smooth. Allow sauce to cool slightly to avoid splatters.
  9. Return blended sauce to the slow cooker, stir in sliced butter and heavy cream until melted and silky.
  10. Add the chopped chicken back to the slow cooker and warm through for 5 to 10 minutes. Taste and adjust seasoning as needed.
  11. Optionally stir in finely chopped cilantro before serving.
  12. Serve hot with warm naan and cooked rice.

Notes

Ginger and garlic paste can be purchased pre-made from the refrigerated section for convenience., Garam masala is critical for flavor; do not skip unless necessary., Chicken thighs remain juicy and tender compared to chicken breasts, which can dry out during slow cooking., Warm naan by spraying with oil and grilling over medium heat until charred, or warm in a skillet, toaster, or microwave wrapped in a damp towel., While blending, secure blender lid with a towel to prevent steam splatters; let sauce cool slightly before blending., Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days. Reheat gently on stove with added water or cream to loosen sauce if thickened., This recipe can be frozen for up to 3 months; thaw overnight in fridge and reheat slowly on low heat., For a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat canned coconut milk.

Nutrition

Find it online: https://livacooks.com/crockpot-butter-chicken/